This one is fantastic. Lighten up on the chili paste if you have a tender stomach...
I have tried this marinade as an overnight soak with better results. Make sure you carve off the dark fat on the fillet sides, this gives you that bad 'fishy' flavour.
Orange Ginger Salmon
18 6” bamboo skewers
1 12 oz. salmon fillet (skinless)
¼ cup Oyster sauce
2 Tbsp. Orange juice concentrate
1 Tbsp. Soy sauce
1 Clove of garlic, minced
1 Tbsp. Grated ginger (fresh)
3 Tbsp. Chili paste
¼ cup Honey
1 Tbsp. Sesame oil
2-3 Tbsp.Toasted sesame seeds
•Presoak the bamboo skewers for ½ hour.
•Slice the salmon into thin strips, weave the strips onto the presoaked skewers and set aside.
•In a bowl, combine the oyster sauce, orange juice concentrate, soy sauce, garlic chili paste, honey and sesame oil, stirring thoroughly (The marinade can be made ahead of time and kept in the fridge).
•Brush half of the marinade onto the salmon and let sit for 10 minutes.
•Heat the grill to medium, and grill the salmon for 1-2 minutes on each side.
•Brush the remaining marinade on the cooked salmon and sprinkle with the toasted sesame seeds.
•Prepare to be amazed!
Orange and Ginger Salmon
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